Academic Food Culture: Taking Gastronomy from Craftsmanship to Science

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Original language	English
Title of host publication	Food and Meals at Cultural Crossroads
Editors	Patricia Lysaght, Skjelbred Ann-Helen
Publisher	Novus Forlag
Pages	240-250
ISBN (Print)	978-82-7099-571-4
Publication status	Published - 2010

Subject classification (UKÄ)

@inbook{c006daed6aa24b149bbf867e11327593,

title = "Academic Food Culture: Taking Gastronomy from Craftsmanship to Science",

keywords = "Food, education, gastronomy, ethnology",

author = "H{\aa}kan J{\"o}nsson and Richard Tellstr{\"o}m",

year = "2010",

language = "English",

isbn = "978-82-7099-571-4",

pages = "240--250",

editor = "Patricia Lysaght and Skjelbred Ann-Helen",

booktitle = "Food and Meals at Cultural Crossroads",

publisher = "Novus Forlag",

}

TY - CHAP

T1 - Academic Food Culture: Taking Gastronomy from Craftsmanship to Science

AU - Jönsson, Håkan

AU - Tellström, Richard

PY - 2010

Y1 - 2010

KW - Food

KW - education

KW - gastronomy

KW - ethnology

M3 - Book chapter

SN - 978-82-7099-571-4

SP - 240

EP - 250

BT - Food and Meals at Cultural Crossroads

A2 - Lysaght, Patricia

A2 - Ann-Helen, Skjelbred

PB - Novus Forlag

ER -